If you are looking for a muffin recipe that the whole family will love, this carrot and quinoa muffin recipe is for you! We make these muffins regularly in our house as a special treat for the kids (and the adults too!) as they are a filling snack and most importantly, easy to put together. What I also like about them is that although the kids are having a treat, they are still getting some good stuff into them thanks to the inclusion of carrot, dates and quinoa.
Another plus for this recipe is that it makes a large batch of muffins (approximately 24) and I like to freeze half of them in either individual or portions of 2-3 muffins for an easy lunchbox treat or snack. We also use this recipe to make a carrot and quinoa cake (which is delicious topped with cream cheese icing!) and cook it for approximately 45 – 50 minutes in a 20 cm square cake tin.
Carrot and Quinoa Muffins
A wholesome muffin recipe that tastes like a treat but delivers a nutrition injection.
By Lauren Matheson
self raising flour: 1 ½ cups
cinnamon: 1 teaspoon
mixed spice: 1 teaspoon
brown sugar: 1 cup
quinoa flakes: 1 cup - cooked
grated carrot: 2 cups
chopped dates: ½ cup
shredded coconut: ½ cup
vegetable oil: ¾ cup
vanilla extract: 1 teaspoon
Step 1: Preheat oven to 170℃ fan-forced and line 2 x 12 hole muffin tins with paper cases.
Step 2: Cook the quinoa flakes as per the packet instructions and set aside to cool.
Step 3: Sift the self raising flour, cinnamon and mixed spice together in a large bowl.
Step 4: Add the brown sugar, cooked quinoa, chopped dates, shredded coconut and grated carrot to the bowl with the dry ingredients and stir to combine.
Step 5: In a jug combine the eggs, vegetable oil and vanilla extract and mix well to combine. Pour into the bowl with all the other ingredients and gently mix until just combined.
Step 6: Divide the mixture between the muffin cases until they are approximately ½ full and bake for 18 - 20 minutes or until the Carrot and Quinoa Muffins are golden on top and cooked through when tested with a skewer.
Step 7: Allow the muffins to cool in the tins for 10 minutes before carefully transferring to a wire rack to completely cool. Serve immediately, or keep in an airtight container for a few days. This recipe freezes well.